Tri Tip, etc. on a beautiful Indiana afternoon

  • Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
SMF is reader-supported. When you buy through links on our site, we may earn an affiliate commission.

SmokyMose

Smoking Guru
Original poster
★ Lifetime Premier ★
Aug 13, 2015
5,331
2,919
Indianapolis, Indiana
Finally got a perfect day after a weird spring. I've been wanting to try an Italion Bean concoction I dreamed up and of course Tri Tip!
Beans & poppers went in @ 1:30 and we're smokin..
Tri Tip went in @ 3:00 with a rub I made up. Left the fat on.
Meat's on the "cool end". Cruising at 220 - 250.
Just enjoying the day tending the smoker and a few Buds[emoji]128522[/emoji]
 
Not a good pic. The meat looks more "done" than it really is. The dollops of sauce are Disco's mustard sauce from a couple weeks ago.
We're about to be "bellies up" here [emoji]128522[/emoji]
Keep Smokin!
Dan
 
To get everything out of a tri tip, it needs to be cut against the grain. Trouble is tri tip has two grain directions.

Ill see if i can find a pic i made describing the cut process.

Btw those abt look great!
 
Last edited:
It's nice to see folks enjoying the outdoors cooking their favorites. Weather can be so unpredictable these days, so we appreciate being outside whenever we can.

Cook looks great!
 
Oh man, I'm a Tri Tip believer now!
The little pieces at the bottom of the pic no longer exist [emoji]128527[/emoji]

yahoo.gif


Plate view coming later...
Beautiful TT!  You didn't believe in Tri Tip before?
 
To get everything out of a tri tip, it needs to be cut against the grain. Trouble is tri tip has two grain directions.

Ill see if i can find a pic i made describing the cut process.

Btw those abt look great!
I'm not very familiar with the cut, Carlos, so I puzzled over it for about 30 seconds and cut into the sucker!
 
Beautiful TT!  You didn't believe in Tri Tip before?
Never heard of them 'til I joined the forum 8 months ago. You have to ask for them here. All the butchers know what they are, though. I can't believe how juicy they are (as soon as I cut through the rs I had a big puddle on the board) and how fast they cook.
 
Tasty looking Tri tip. We prefer it over brisket.

Here's a video that explains how to cut a Tri tip


Excellent & simple video, dirt! Thanks!
For the same price, I'll take them over brisket as well, at least for cooking at home. I feel the same about chuck. Don't get me wrong; I love brisket. I just don't have the time or inclination to cook a $40 huge hunk of meat for the time it needs to do it right.I'll leave that to the pros...
 
SmokingMeatForums.com is reader supported and as an Amazon Associate, we may earn commissions from qualifying purchases.

Latest posts

Hot Threads

Clicky